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–+ servings

Spicy Taco Soup

Diet:
Egg-free
Nut-free
Makes: 6 portions
Per portion: 501kcal

Ingredients
 

  • 16 oz. chicken breasts
  • 3 tbsp olive oil
  • 1 medium onion
  • 3 garlic cloves
  • 28 oz. can fire-roasted diced tomatoes (and their juices)
  • 12 oz. can sweet corn
  • 12 oz. can black beans
  • 4 oz. can green chilies
  • 2 cups chicken broth or stock (I use Kettle & Fire)
  • ⅓ cup cream cheese (about 5 oz.)

Spices

  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ¼ tsp cayenne
  • salt (big pinch)
  • pepper (big pinch)
  • Toppings (for each portion)

Toppings (for each portion)

  • 1 tbsp mexican cheese
  • ¼ avocado
  • 2 tbsp tortilla strips
  • fresh cilantro

Instructions

  • Heat a pot over medium high heat. Add 1 tbsp of olive oil. Salt and pepper chicken breasts, then sear on each side for 5-6 minutes. Remove (it's okay if they aren't fully cooked, you're going to simmer at the end), add to blender, blend to shred. Set aside.
  • In the same pan, add 2 tbsp of olive oil and chopped onions, saute for 4-5 minutes, scrapping the chicken bits from the pan. Add garlic, saute for 30 seconds, then add spices (except for salt and pepper). Toast spices for 30 seconds. Add tomatoes, chilis, beans, corn and broth. Mix well.
  • Bring to boil, then simmer for 5-8 minutes uncovered. Add chicken, and cream cheese. Simmer another 5-8 minutes.
  • Add about 1.5 cups to a bowl (or more if you need more), top with mexican cheese, tortilla strips, 1/4 avocado, and fresh cilantro.

Nutrition

Serving: 1 portion | Balanced: 1 | Cal: 501 kcal | Carb: 42 g | Protein: 30 g | Fat: 26 g